Blue Corn And Pepper Frittata

Directions

1. 1. In a heavy cast-iron skillet or possibly heavy shallow range-to-oven casserole heat the extra virgin olive oil over low to moderate heat. Tilt the pan and swirl the oil so which it lightly films the sides of the pan.
2. 2. Add in the onion and the minced and chopped peppers and cook slowly, stirring occasionally, till the vegetables are soft and the onion is lightly browned.
3. 3. In a medium bowl whisk the Large eggs with the salt and the cayenne till they are just frothy. Whisk in the cornmeal, 1 Tb. at a time, till it is smoothly incorporated and there are no lumps. Preheat the oven to 350F.
4. 4. Pour the egg mix over the vegetables in the skillet. Sprinkle the grated cheese proportionately over the top.
5. 5. Place the skillet or possibly casserole in the oven and bake for 12-15 min till the omelet is set and the cheese is melted.
6. 6. Let the frittata stand for a few min, then cut into wedges to serve.
7. "The frittata, an omelet which is either cooked in a skillet or possibly baked in the oven, is the way Large eggs are often prepared in Mediterranean cooking. A variety of vegetables and/or possibly cheeses are frequently added to the basic egg mix; Italians favor artichokes, mushrooms, and spinach, while the Spanish lean toward tomatoes and potatoes. In this frittata both sweet and warm peppers add in zing, while blue cornmeal provides subtle, earthy flavor. It is a nice dish for brunch or possibly a light lunch, served with a tomato and avocado salad."
8. Cuisine:"African/middle Eastern"